Nagasaki Sara Udon

Picture this: bright and tasty stir-fried vegetables, luscious hard boiled quail eggs, bouncy pieces of chikuwa fish cake, and juicy strips of pork belly, all coated in a thick and savory soup slurry and served atop a bed of thin and crispy noodles. This is sara udon. Originally made popular in the city of Nagasaki, sara udon is a Japanese take on a familiar chinese dish-- crispy chow mein. Translating literally to “plate noodles” sara udon distinguishes itself from other noodle dishes by it’s serving mechanism: a deep-walled plate, rather than a bowl. Sara udon can have a wide variety of toppings. Popular ones include pork belly slices, shrimp, squid, clams, kamaboko fish cakes, quail eggs, onion, carrot, napa cabbage, bean sprouts, snow peas, and wood ear mushrooms.

Our Nagasaki Sara Udon kit makes bringing this lively meal to life surprisingly simple. Each package contains two servings of crispy noodles, and two seasoning packets to take the guesswork out of putting together the sauce. Toppings aren’t included, but fortunately, we carry just about all of the most commonly used ones here on our shelves. Check out the recipe below for a quick and easy guide to making your very own sara udon at home!

Nagasaki Sara Udon

Serves 2

Prep time:15 minutes

Cook time: 20 minutes

Total time: 35 minutes


1 package Nagasaki Sara Udon Kit

4 oz mugifuji pork belly

1 package chikuwa

6 hard boiled quail eggs

¼ onion